Mango Pudding Trifle

Mango Pudding Trifle
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This Mango Pudding Trifle is the best of both worlds

I wanted to create a dessert for Eid that delivered on all accounts, and this is it! The mango pudding is the perfect balance of tart and sweet. Layers of unsweetened whipped cream and biscuits softened to a cake like texture complete the perfect bite. The contrast in layers is so beautiful that this mango pudding trifle will be the centerpiece of your table, Eid or no Eid. The best part is that the ingredient list is simple and quick.

What you need to make this delicious mango pudding trifle

You all know I love a good shortcut, and instant pudding mix is my go to for trifle desserts. My Magnolia Bakery Copycat Banana pudding recipe uses it, and I thought, why not use it here. I love using vanilla wafers because of the texture they become when in trifles. As for the mango, unsweetened mango pulp is my go to. Unless I’m in Pakistan in the summer, you won’t catch me using fresh mangoes for anything. These ingredients along with come condensed milk and whipping cream make for one delicious mango pudding trifle. And don’t worry, I know the same brands aren’t available everywhere, so make sure you read the recipe notes below for substitutions and alternate products.

This is perfectly sweetened, as it should be

You may find it odd that in the recipe below I haven’t added any sugar to the whipped cream. In my opinion, the condensed milk in the mango pudding and the vanilla wafers have enough sweetness in them to carry this dessert. You want to be able to taste a light tartness in the mango pudding. That’s only possible if you leave some layers neutral. If you know your family enjoys desserts on the sweeter side, feel free to add a little icing sugar to the whipped cream. 1/2 a cup should do .

Mango Pudding Trifle

Mango Pudding Trifle

Prep Time 30 mins
Course Dessert
Cuisine Pakistani

Equipment

  • Stand Mixer or Hand Mixer
  • trifle bowl

Ingredients
  

Mango Pudding

  • 1 cup mango pulp unsweetened kesar mango
  • 1 cup water
  • 2/3 cup instant vanilla pudding mix
  • 14 oz condensed milk

Trifle

  • 1 box vanilla wafers
  • cups whipping cream chilled
  • 1/2 cup mango pulp

Instructions
 

  • In a medium bowl whisk together the ingredients listed under mango pudding. Whisk until smooth. The pudding should start to thicken as you whisk. Cover and refrigerate for at least 30 minutes so it thickens. Make sure you are using instant pudding mix and not cook and serve.
  • Whip the chilled whipping cream until soft peaks form. You can use a stand mixer or hand mixer. Don't over whip the cream, it won't fold into the mango pudding as nicely.
  • Take about 1/3 of the whipped cream and fold it into the mango pudding. This will lighten the mixture up a bit. Keep the remaining whipped cream for the trifle layers.
  • In a trifle bowl start layering your three ingredients. Start with a thin layer of mango pudding. Then add a layer of vanilla wafers. Then evenly spread 1/3 of the mango pudding mix edge to edge. Next layer should be 1/3 of the whipped cream, then drizzle 2 tablespoons of the mango pulp. Then one layer of vanilla wafers. Repeat this layering process until you have the whipped cream layer on top. Crush some vanilla wafers and sprinkle them over, and drizzle over the remaining mango pulp. You can decorate with fresh mango slices or raspberries.
  • Chill covered in the fridge for at least 4 hours before serving. This can be stored in the fridge in an airtight container for up to 4 days. Enjoy!

Notes

Alternatives and Substitutions. Substitutions for vanilla wafers can me Marie biscuits, digestive biscuits or graham crackers. You just want to use a basic cookie that is butter or vanilla flavored. If you can’t find any of these, store bought plain cake or pound cake be used. Just cut it into thin slices. 
I used Jello brand instant vanilla pudding mix. If you can’t find that, you can use any vanilla flavored instant custard or pudding mix. Juts make sure it is an instant pudding mix and not a cook and serve pudding mix. 
Rafhan Custard Instructions. If you are using rafhan custard powder in Pakistan, It will not thicken the mango pudding because it is not an instant custard powder. You will have to change the recipe slightly and make custard following the package instructions. Then add the sweetened condensed milk and mango pulp to that custard once it has cooled. You may not need the whole can of sweetened condensed milk, taste and adjust.  
Mango pulp. I use kesar unsweetened mango pulp. I would only recommend using fresh mangoes if you are sure they taste great. Tart mangoes found here in grocery stores don’t have the best flavor. 
You can make this in a dish if you don’t have a trifle bowl. A 9×13 inch dish will get you 2 layers of each ingredients. 
Keyword Mango Pudding, Mango Pulp, Trifle

I hope you try this trifle recipe, it is truly divine!

If you try this recipe I would love to hear how it turned out in the comments below!

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